Cook's Country Episode Rating Graph

Christie Morrison makes host Bridget Lancaster Chocolate Babka, and Toni Tipton-Martin shares the history of babka and its Seinfeld connection. Tasting expert Jack Bishop reveals his top picks for espresso powder. Ashley Moore makes host Julia Collin Davison foolproof Chocolate Fudge.

Bryan Roof visits Oakland, California and shares his version of Sinigang with host Julia Collin Davison. Toni Tipton-Martin shares the backstory of the food incubator La Cocina, and Morgan Bolling makes host Bridget Lancaster Neorm Sach Moan.

Bryan Roof visits Portland, Oregon and shares his version of Khao Man Gai (Thai-Style Chicken and Rice) with host Bridget Lancaster. Toni Tipton-Martin talks about holy basil, and Lawman Johnson makes host Julia Collin Davison Pad Gra Prow (Holy Basil Stir-Fry).

Hosts Bridget Lancaster and Julia Collin Davison make a Minnesota favorite Tater Tot Hotdish. Toni Tipton-Martin talks about the first printed hotdish recipe and a fun Congressional competition. Equipment expert Adam Ried reviews corn strippers, and Christie Morrison makes Buckeye Candies from the Recipe Box. Ashley Moore makes Bridget Wisconsin Butter Burgers.

Morgan Bolling makes host Julia Collin Davison Okra and Shrimp Stew, and Toni Tipton-Martin shares the story of the Gullah Geechee people. Equipment expert Adam Ried reveals his top picks for lightweight Dutch ovens. Julia makes host Bridget Lancaster Pickled Shrimp.

Christie Morrison makes host Julia Collin Davison Woodman's-Style Clam Chowder. Tasting expert Jack Bishop explains how to eat oysters at home and Adam reviews inexpensive blenders. Toni Tipton-Martin talks about how to humanely cook lobster, and Ashley Moore cooks host Bridget Lancaster Hot Buttered Lobster Rolls.

Test cook Christie Morrison and host Bridget Lancaster make the ultimate Triple-Chocolate Sticky Buns. Then, test cook Morgan Bolling reveals the secret to Thin and Crispy Chocolate Chip Cookies.

Test cook Bryan Roof shows host Julia Collin Davison how to make the ultimate Bottom Round Roast Beef with Zip-Style Sauce. Then, test cook Christie Morrison makes host Bridget Lancaster a regional favorite Almond Boneless Chicken.

Test cook Bryan Roof cooks host Julia Collin Davison a Birmingham specialty, Greek Chicken. Then, test cook Lawman Johnson makes the best Crushed Red Potatoes with Garlic and Herbs.

Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard. Finally, Julia makes crunchy Shrimp Tacos.

Test cook Bryan Roof makes host Julia Collin Davison flavor-packed Grilled Jerk Chicken. Then, equipment expert Adam Ried and host Bridget Lancaster discuss grill brushes. Finally, test cook Christie Morrison makes Smoked Chicken Wings.

Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks of electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.

Test cook Bryan Roof makes host Julia Collin Davison a New York classic, Prosciutto Bread. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of provolone cheese. Finally, test cook Ashley Moore shows Bridget how to make the easiest-ever Drop Meatballs.

Test cook Christie Morrison shows host Bridget Lancaster how to make perfect Spice-Crusted Steaks. Next, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket bacon. Then, equipment expert Adam Ried shows Julia his top pick of electric griddles. Finally, test cook Ashley Moore and Julia reveal a showstopping recipe for Grilled Bacon Burgers with Caramelized Onion. 

Test cook Julia Collin Davison revives a classic recipe for Dakota Peach Kuchen. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of peach jam. Finally, test cook Erin McMurrer shows Chris how to make the perfect Kolaches.

Test cook Bridget lancaster uncovers the secrets to the best Grilled Cowboy-Cut Rib Eyes. Next, host Christopher Kimball reveals the text kitchen's tips for grill cleaning. then, equipment expert Adam Ried reveals his top picks for salad spinners. And finally, test cook Julia Collin Davison shows Chris how to make the ultimate Grilled Caesar Salad.

Test cook Julia Collin Davison shows host Christopher Kimball how to make Skillet-Roasted Chicken and Stuffing. Then, Chris uncovers the test kitchen's secret to making chicken stock in the pressure cooker. Next, equipment expert Adam Ried reveals his top food saver gadgets. and finally, test cook Bridget Lancaster shows Chris how to make perfect Pork Chops with Vinegar Peppers.

Test cook Julia Collin Davison reveals the secrets to perfect Meatloaf with Mushroom Gravy. Then, equipment expert Adam Ried reveals his top picks for inexpensive skillets. And finally, test cook Erin McMurrer shows Chris how to make the ultimate Herb Roast Chicken. Recipes: Meatloaf with Mushroom Gravy, Herb Roast Chicken Equipment Reviews: Inexpensive 12-Inch Skillets

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate New Orleans Bourbon Bread Pudding. Then, equipment expert Adam Ried reveals his top picks for sugar shakers. Next, tasting expert Jack Bishop challenges Chris to a tasting of grits. And finally, test cook Bridget Lancaster reveals the secrets to making perfect Beignets at home. Recipes: New Orleans Bourbon Bread Pudding, Beignets, Bourbon Sauce Equipment Reviews: Confectioners' Sugar Shakers Taste Tests: Grits

Test cook Bridget Lancaster shows host Christopher Kimball how to make Green Chile Cheeseburgers at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of mayonnaise. Next, Chris shares the test kitchen’s top tips on making your own burger. And finally, test cook Erin McMurrer uncovers the secrets to making the best Five-Alarm Chili. Recipes: Green Chile Cheeseburgers, Five-Alarm Chili Taste Tests: Mayonnaise

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Guinness Beef Stew. Then, equipment expert Adam Ried reveals his top picks for whisks. And finally, test cook Bridget Lancaster shows Chris how to make perfect Brown Soda Bread. Recipes: Guinness Beef Stew, Brown Soda Bread, Brown Soda Bread with Currants and Caraway Equipment Reviews: All-Purpose Whisks

Bridget uncovers the secrets to perfect Lemon Icebox Cheesecake. Then, Jack challenges Chris to a tasting of chocolate ice cream. And finally, Erin updates a lost recipe and shows Chris how to make French Silk Chocolate Pie.

Bridget Lancaster reveals the test kitchen’s secrets to a perfect lemon meringue pie with a sky-high topping that won’t weep. And Erin McMurrer makes easy Icebox Key Lime Pie with perfect texture and real lime flavor.

We make a classic American meal starting with a juicy roast with a rich, meaty gravy.

Bridget Lancaster teaches Christopher Kimball how to cook a garlicky tri-tip roast on the grill. She also prepares California barbecued beans and Santa Maria-style salsa.

Learn the technique for perfectly broiled steaks, and discover the secret to super-stuffed potatoes. Adam Ried tells us which steaks knives make the cut.

Test cook Lawman Johnson makes host Julia Collin Davison foolproof Grilled Flank Steak with Basil Dressing. Then, test cook Christie Morrison shows host Bridget Lancaster how to make a show-stopping Fresh Tomato Galette.

Test cook Bryan Roof makes host Julia Collin Davison a regional specialty, Monterey Bay Cioppino. Then, test cook Morgan Bolling shows Bridget how to make the ultimate Shrimp Mozambique.

Test cook Bryan Roof shows host Julia Collin Davison a top-secret recipe for North Carolina Dipped Fried Chicken. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of chocolate ice cream. And finally, test cook Ashley Moore makes Bridget a classic version of North Carolina Lemon Pie.

Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for immersion blenders. And finally, test cook Bryan Roof makes Bridget a Southern specialty, Chicken and Pastry.

Bridget Lancaster shares steps to achieving the perfect Memphis-style Wet Ribs in the Slow Cooker. Next, tasting expert Jack Bishop challenges host, Julia Collin Davison to an apple-cider vinegar tasting. And finally, test cook Ashley Moore teaches Bridget how to make the leftover favorite, Mashed Potato Cakes from scratch.

Julia Collin Davison reveals the secrets to making show-stopping Citrus-Braised Pork Tacos at home. Then, tasting expert Jack Bishop challenges Julia to a Mild Salsa taste test. Next, test cook Christie Morrison shows Julia how to achieve unforgettable So-Cal inspired Churros right at home. And finally, equipment expert Adam Ried shares his piping bag best-buy.

Bryan Roof visits the Cuban Sandwich Festival in Tampa, Florida. Bryan makes host Bridget Lancaster the ultimate Cuban Sandwich, with homemade Cuban Bread and Roast Pork with Mojo. Tasting expert Jack Bishop and host Julia Collin Davison taste our favorite mustards.

Lawman Johnson makes host Bridget Lancaster New England Bar Pizza, and Toni Tipton-Martin talks about the different pizza styles in the region. Equipment expert Adam Ried shares his top picks for grill pans, and Christie Morrison makes Spinach and Artichoke Dip from the Recipe Box. Ashley Moore makes host Julia Collin Davison Lemon Pepper Wings.

Hosts Julia Collin Davison and Bridget Lancaster make Cheesy Stuffed Shells. Next, equipment expert Adam Ried reveals his top pick for broiler-safe baking dishes. Finally, test cook Bryan Roof shows Julia how to make Eggplant Pecorino.

Test cook Christie Morrison makes host Bridget Lancaster Shashlik-Style Beef Kebabs. Then, test cook Bryan Roof shows host Julia Collin Davison how to make a Georgian specialty, Adjaruli Khachapuri.

Test cook Bryan Roof and host Julia Collin Davison team up to make a New Orleans classic, Shrimp Po’ Boys. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of a Mardi Gras favorite, king cakes. Finally, test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.

Test cook Natalie Estrada prepares Cast Iron Baked Chicken with host Bridget Lancaster. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of hot sauce. Finally, test cook Ashley Moore shows Julia how to make foolproof Blueberry Cornbread with Honey Butter.

Test cook Bryan Roof and host Bridget Lancaster reveal the secrets to making a Southern California classic, Smoked Fish Tacos. Next, equipment expert Adam Ried shows host Julia Collin Davison his top pick of chimney starters. Finally, test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.

Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.

Hosts Bridget Lancaster and Julia Collin Davison grill up Sausage and Peppers. Then, tasting expert Jack Bishop challenges Julia to a tasting of whole-wheat sandwich bread. Next, equipment expert Adam Ried reviews disposable plates. And finally, test cook Christie Morrison makes Julia the best Ballpark Pretzels.

Test cook Julia Collin Davison revives a classic recipe, Holiday Strip Roast. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of country ham. Then, test cook Bridget Lancaster shows Chris how to make Olive Oil Potato Gratin. And finally, Chris teaches a cooking class all about olive oil.

Test cook Julia Collin Davison uncovers the secrets to making the best Barbecued Pulled Chicken. Then, equipment expert Adam Ried reveals his top picks for electric charcoal starters. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of ice cream cones. And finally, test cook Bridget Lancaster shows Chris how to make the ultimate South Dakota Corncob-Smoked Ribs. Recipes: Barbecued Pulled Chicken, South Dakota Corncob-Smoked Ribs Equipment Reviews: Electric Charcoal Starters Taste Tests: Ice Cream Cones

We share the test kitchen’s method for simplifying Lexington-style pulled pork, and explain how to make the perfect Memphis coleslaw—a barbecue-joint staple.

Making pork roast is tricky. Which cut is best and how do you keep the meat moist? Our unique seven-hour recipe will change the way you think about the other white meat.

Learn to make super-crunchy fried chicken. Pair it with our classic potato salad, or with the potato chips that won our taste test of top brands.

Enjoy a diner-style brunch at home with impossibly tall and fluffy omelets, crusty, deeply browned home fries, and the best store-bought orange juice as judged by our tasters.

Bridget Lancaster solves the problem of mealy peaches and shows host Christopher Kimball how to make juicy Skillet Peach Cobbler with crisp cobbles.

Bridget Lancaster bakes our bright and tender Red Velvet Cake and Erin McMurrer updates a 100-year-old recipe for Cold-Oven Pound Cake.

Bridget Lancaster shows host Christopher Kimball the secrets to the perfectly Glazed Meatloaf and Crunchy Potato Wedges. Then, equipment expert Adam Ried reviews dish towels, and finally, Chris shares the test kitchen’s top tips for avoiding common cooking mistakes.

Bridget Lancaster shows host Christopher Kimball how to make a southern original, Batter-Fried chicken. Next, tasting expert Jack Bishop challenges Chris to a tasting of bottled iced tea. And finally, Julia Collin-Davison uncovers the secrets to perfectly baked sweet corn spoonbread.

Perfect Beef Roast, Chuck Roast in foil and French Onion Soup in the slow cooker are featured.

Test cook Bridget Lancaster shows host Christopher Kimball how to make Quicker Cinnamon Buns at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of frozen orange juice. And finally, test cook Julia Collin Davison uncovers the secrets to “Impossible” Ham-and-Cheese Pie.

Test cook Julia Collin Davison reveals the secrets to making Colorado Green Chili at home. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of egg noodles. Next, test cook Bridget Lancaster shows Chris how to make the ultimate Slow-Cooker Baked Ziti. And finally, equipment expert Adam Ried reveals his top picks for small slow cookers.

Test cook Julia Collin Davison shows host Christopher Kimball how to make Latin Fried Chicken at home. Next, equipment expert Adam Ried reveals his top picks for deep-fry/candy thermometers. Then, tasting expert Jack Bishop challenges Chris to a tasting of green salsa. And finally, test cook Bridget Lancaster uncovers the secrets to perfect Grill-Roasted Peppers.

Test cook Christie Morrison and host Julia Collin Davison reveal the steps to making a showstopping Blueberry Jam Cake. Then equipment expert Adam Ried reviews toasters with host Bridget Lancaster. 

Host Christopher Kimball demonstrates the safe and proper way to fry at home, while Bridget Lancaster shares the test kitchen techniques for making crisp and spicy Creole Fried Chicken. Later Bridget shows the steps for perfect, grilled corn on the cob.

Bridget makes the ultimate Swiss Steak and Julia revives a classic recipe for Baked Potato Fans.

Bridget uncovers the secrets to perfect Slow-Cooker BBQ Brisket. Then, Adam reveals his top picks for slow cookers. Next, Chris visits Harpoon Brewery to discover the best beers for cooking. And finally, Julia shows Chris how to make the ultimate Beer-Battered Onion Rings.

Bridget uncovers the secrets to the ultimate St. Louis Pizza. Then, Jack challenges Chris to a tasting of sliced pepperoni. Next, Chris shares the test kitchen’s top pizza gadgets. And finally, Julia shows Chris how to make St. Louis BBQ Pork Steak.

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Grilled Chicken Leg Quarters with Lime Dressing. then, equipment expert Adam Ried reviews aprons in the equipment corner. Next, test cook Bridget Lancaster makes a regional specialty, Texas Potato Salad. And finally, Chris reveals the test kitchen's method for perfect hard cooked eggs.

Join us as we re-create two classic cakes from the 1960s. Christopher Kimball shares tips for error-proof baking, and Jack Bishop reveals which milk chocolate won our taste tests.

Test cook Bridget Lancaster reveals the secrets to making the ultimate Pork Grillades. Then, tasting expert Jack Bishop conducts a tasting of Creole seasoning. Next, equipment expert Adam Ried reveals his top picks for slicing knives. And finally, test cook Julia Collin Davison demonstrates how to make a regional favorite, New Orleans Muffulettas.

Test cook Julia Collin Davison shows host Christopher Kimball how to make New Orleans Barbecue Shrimp right at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of pepper jack cheese. Then, test cook Bridget Lancaster reveals the steps to perfect Creamy Cheese Grits. And finally, Chris uncovers the secrets behind the best Baked Macaroni and Cheese.

Hosts Bridget Lancaster and Julia Collin Davison cook up a Southern specialty—Tennessee Pulled Turkey Sandwiches. Then, equipment expert Adam Ried reviews paper towels. And finally, test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.

Bryan Roof visits Puerto Rico and shares his version of Guanimes con Bacalao with host Toni Tipton-Martin. Tasting expert Jack Bishop talks about Salt Cod, and Lawman Johnson and host Bridget Lancaster whip up delicious Piña Coladas.

Test cook Bridget Lancaster uncovers the secrets to making Zeppoles at home. Then, equipment expert Adam Ried reveals his top picks for splatter screens. Next, test cook Ashley Moore shares the steps for the best Slow-Cooker Chicken Stock. Then, tasting expert Jack Bishop conducts a tasting of shredded Parmesan. And finally, test cook Julia Collin Davison demonstrates how to make the ultimate Pasta with Mushroom Sauce.

Perfect Herb-Crusted Beef Tenderloin, the ultimate Duchess Potatoes and picks for fondue pots.

Test cook Julia Collin Davison uncovers the secrets to perfect Chocolate Angel Pie. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of processed egg whites. Next, test cook Bridget Lancaster uncovers the secrets to making Black and White Cookies at home. And finally, equipment expert Adam Ried reveals his top picks for cookie sheets.

Test cook Bridget Lancaster shows host Christopher Kimball how to make Frosted Meatloaf at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of frozen pizzas. And finally, test cook Julia Collin Davison uncovers the secrets to Apple Pie with Cheddar Cheese Crust.

Test cook Bridget Lancaster reveals the secrets to making the ultimate Ranch Fried Chicken at home. Then, test cook Ashley Moore shares the steps for Five Easy Tuna Salads. Next, equipment expert Adam Ried reveals his top picks for potholders. And finally, test cook Erin McMurrer demonstrates how to make perfect Husk-Grilled Corn.

Host Christopher Kimball visits Freight House Antiques in Erving, Massachusetts, where scones are baked fresh daily. Then, test cook Julia Collin Davison demonstrates how to make perfect Mixed Berry Scones at home. Next, equipment expert Adam Ried reveals his top picks for pizza cutters. Then, tasting expert Jack Bishop conducts a tasting of honey. And finally, test cook Erin McMurrer reveals the secrets to making the perfect Breakfast Pizza.

Host Julia Collin Davison makes the ultimate Italian Meatloaf. Ingredient expert Jack Bishop reviews substitutes for fresh garlic and Morgan Bolling makes Asparagus Baked in Foil from the Recipe Box. Toni Tipton-Martin tells the immigrant origins of scampi and Ashley Moore makes Chicken Scampi.

Host Bridget Lancaster makes Easy Steak Frites, and Toni Tipton-Martin shares the origin of French Fries. Equipment expert Adam Reid shares his top pick for braisers. Bryan Roof makes the ultimate French Onion soup.

Lawman Johnson makes host Bridget Lancaster Japanese Steakhouse Steak and Vegetables, and Toni Tipton-Martin discusses the legacy of a Japanese Steakhouse in the US. Adam Ried shares his top picks for cast iron skillets. Bryan Roof makes host Julia Collin Davison Charred Cherry Tomatoes with Bell Peppers and Mozzarella.

Bryan Roof visits San Diego, California and shares his version of San Diego Fish Tacos with host Julia Collin Davison. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of tortilla chips. Toni Tipton-Martin talks about the history of shrimping in America, and Ashley Moore cooks Bridget Crispy Fried Shrimp.

Morgan Bolling and host Toni Tipton-Martin make Tuna Poke and Salmon Teriyaki Poke. Tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of freeze-dried backpacking meals. Christie Morrison fries up Malasadas for host Bridget Lancaster.

Lawman Johnson makes host Julia Collin Davison tall and tender Butter and Lard Biscuits, and Toni Tipton-Martin addresses the debate between lard and shortening. Equipment expert Adam Ried weighs the benefits of full-sized and mini food processors. Bryan Roof visits Asheville, NC and shares his version of Mimosa Fried Chicken with host Bridget Lancaster.

Morgan Bolling makes host Julia Collin Davison Jamaican Oxtail, and Toni Tipton-Martin talks about oxtail dishes around the world. Equipment expert Adam Ried shares his top picks for countertop compost bins, and Christie Morrison makes host Bridget Lancaster Jamaican Rice and Peas.

Bryan Roof visits Albuquerque, New Mexico, and he and host Julia Collin Davison make New Mexican Bean-and-Cheese Turnovers with Green Chile. Toni Tipton-Martin shares the history of Tomato Clubs in the US, and Ashley Moore makes host Bridget Lancaster a beautiful Southwestern Tomato and Corn Salad.

Bryan Roof makes host Toni Tipton-Martin Mana’eesh Za’atar and Baba Ghanoush. Tasting expert Jack Bishop talks about different eggplants. Christie Morrison makes host Julia Collin Davison Roasted Beets with Lemon-Tahini Dressing.

In episode 13, Ashley Moore makes host Julia Collin Davison Diner-Style Patty Melts, and Toni Tipton-Martin shares the origins of patty melts at Tiny Naylor’s restaurants. Equipment expert Adam Ried shares his top picks for automatic drip coffee makers, and Christie Morrison makes host Bridget Lancaster the Ultimate Extra-Crunchy Onion Rings.

Bryan Roof visits Portland, Oregon, and returns to share his version of Choucroute Garnie with host Bridget Lancaster. Toni Tipton-Martin talks about Belgian endive. Tasting expert Jack Bishop talks all about European-Style Sausages. Ashley Moore makes host Julia Collin Davison Endive Salad with Oranges and Blue Cheese.

Bryan Roof visits El Paso, Texas and shares his version of Texas-Style Smoked Beef Ribs with host Bridget Lancaster. Equipment expert Adam Ried shares his top picks for charcoal. Toni Tipton-Martin discusses the history of self-rising flour, and Lawman Johnson makes host Julia Collin Davison Easy Blueberry Cobbler.

Test cook Christie Morrison shows host Julia Collin Davison how to make a showstopping Oregon Blackberry Pie. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of extra-sharp cheddar cheese. And finally, Bridget and Julia make an easy one-pan supper—Roasted Salmon with Broccoli and Red Potatoes.

Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster. Next, host Julia Collin Davison discovers equipment expert Adam Ried’s top pick of tongs. Finally, test cook Lawman Johnson shows Julia how to make perfect Lyonnaise Potatoes.